ArticleUltrasonics sonochemistry2024
Comparative study of interfacial properties and thermal behaviour of milk fat globules and membrane prepared from ultrasonicated bovine milk.
Article in Ultrasonics sonochemistry, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Impact of high-speed shear homogenization pretreatment on structure, functional characteristics, and interfacial properties: A case of Rice Glutelin.Food chemistry: X · 2025Article
- Modifying physicochemical properties, rheology, and creaming stability of milk fat globule and membrane through ultrasound treatment.Ultrasonics sonochemistry · 2024Article
- Acoustic cavitation for agri-food applications: Mechanism of action, design of new systems, challenges and strategies for scale-up.Ultrasonics sonochemistry · 2024Review
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Authors and funding
3 authors.
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Abstract
Milk fat globules or milk fat globule membranes (MFGs/MFGM) have been added to the infant formula to fortify the phospholipids and narrow the nutritional gap from breast milk. The main aim of this study was to profile the interfacial and thermal properties of MFGs/MFGM prepared from ultrasonicated bovine milk. Bovine milk was sonicated at ultrasonic intensities of 20 kHz and 40 kHz independently or synchronously with the duration time of 0 min (control), 5 min, 10 min, and 15 min (work/rest cycles = 5 s: 3 s). Ultrasonic treatments at 20 kHz/ 5 min and 20 + 40 kHz/ 5 min improved the volume density (%) of smaller particles (1-10 µm) while significantly decreasing the surface hydrophobicity (H
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